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Guilty pleasures!

It’s Monday! That time of the week when you wake up in the morning thinking of all possible excuses to call in sick for work, but then the guilt comes over, and you end up going anyway and actually feel good about it by mid-day … it’s a sense of accomplishment of doing something useful, don’t you think?? Well it is if you love your job anyway … and if it involves baking something scrumptious and bragging about it on social media then there’s no way you can hate it … haha! So what do I have in store for you today? Well, it’s one of my all-time favourites … Lasagne!! It’s one of those recipes where you look at how long it seems and think ‘dude, this looks complicated!” … but trust me, it’s just a few basic steps then it all comes down to assembling, and before you know it your dish is ready to be served! No reason to feel guilty about it afterwards either, coz hey, as I said it’s Monday and we’ve done our good deed for the day by getting out of bed early so now we deserve some guilty pleasure! Bring it on! 🙂

Method for the meat sauce:
Add your lasagne sheets to a pot of boiling water and a few drops of oil. To check if the lasagne sheets are ready, take one out and if it breaks easily then it’s all done. Remember not to overcook the lasagne sheets at this stage.
In a sauce pan, heat the oil and butter together. Add the chopped onions and sauté. Add the meat and mix well. Add the tomato paste followed by salt and black pepper.
Add 1/2 cup of water and lower the heat after it comes to one boil. Continue to cook until the mince meat is ready.

Method:
In a sauce pan, add the butter followed by the all purpose flour and mix well.
Remove the sauce pan from the heat and add the milk a little at a time. Put the sauce pan back on the stove and whisk continuously.
Once the sauce starts to thicken add the salt and white pepper and mix.

Assembling method:
Assembling will be done in layers so do not add all the ingredients together at once…
Layer 1: Add the lasagne sheets to cover the base of your dish
Layer 2: Add the meat sauce over your lasagne sheets
Layer 3: Add the cheese sauce over the meat sauce.
Repeat layers 1 to 3 again until you reach the top of your dish.
Leave some cheese sauce to add on the top most layer of your baking dish.
Garnish with any toppings of your choice. I have used capsicum and mushrooms for mine.

Pre-heat your oven to 220 degrees Celsius.
Place your baking dish inside your pre-heated oven with the upper and lower grill on.
After 5 minutes turn off the lower grill and allow the lasagne to bake until it is a nice golden brown on top.